Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Approximately 10 dead roaches in trap on floor under tall hotbox by triple sink/prep area
Basic - Dead roaches on premises.
Approximately 5 dead roaches in dining room seating area- on floor.
Approximately 1 dead roach at front counter area- on floor.
Approximately 4 dead roaches on floor by triple sink/prep area
High Priority - Pesticide/insecticide labeled for household use only present in establishment.
At dry storage self can of household Pesticide stored.
Operator discarded. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
At walk in cooler container of raw chicken stored over raw pork chops, operator moved pork chops to proper storage over chicken. **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found.
By dishwashing area Approximately 4 live roaches on floor.
By dry storage Approximately 1 live roach on floor
By prep area fliptop cooler Approximately 1 live roach on floor.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At walk in cooler pan of cheese sauce (50F - Cold Holding), operator stated that it was not prepared or portioned today but pulled out today and left on counter for 1 hour, operator uncovered food to facilitate cooling
At reach in cooler near front counter - shredded cheese (46F - cold holding)- food not prepared or portioned today- food left out on counter for 15 minutes- operator moved to reach in freezer facilitate cooling. **Corrective Action Taken**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
